Chicken and Pistachio Korma

At the beginning of the year, I said that one of my goals would be to make curry from scratch. I spotted this recipe from Poh's Kitchen and thought it looks really interesting. Korma is an Indian style curry- often served thick like stew.

I love the use of pistachios in this. The nutty flavour of this is a sure winner. I didn't add cream but pour in some coconut cream instead which added another layer of creaminess to it. The other thing I did was to use a mixture of green and red chilis in this. No other reason but to fulfill my cravings for hot and spicy curry on a cold night.

Surprisingly, the curry paste was soo easy to do. Did I mention my food processor? A few blitz and the sauce was done!

Chicken and Pistachio Korma (serves 4) 
2 onions sliced
1/2 cup pistachio kernels
4 green chillies
2 red chili padi 
1-2 tablespoons of ginger minced + garlic mince
1 tablespoon of coriander powder
dash of white pepper
500 grams of chicken thigh chopped
100 grams of coconut cream
1 cup of water
1 tsp of garam masala powder

Boil onions in one cup of water, drain, cool and puree. Puree pistachios and green chilli, keeping a few nuts aside for garnish.

Heat the oil and add the onions and sauté for four minutes, do not brown. Add ginger and garlic paste. Fry for one minute and stir in coriander and pepper powders. Add pistachio and green chilli paste and cook for about a minute.
Put in the chicken with the salt and mix well. Add a little water (quarter of a cup) and cook gently until done. Add coconut and garam masala. Garnish with pistachio nuts and serve hot.